Garlic Onion Pork with Italian Potato Wedgies

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 397.8
  • Total Fat: 11.5 g
  • Cholesterol: 53.8 mg
  • Sodium: 540.9 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 7.4 g
  • Protein: 25.4 g

View full nutritional breakdown of Garlic Onion Pork with Italian Potato Wedgies calories by ingredient
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Submitted by:


Yes, I said 'wedgies' - what? WHAT!?! Yes, I said 'wedgies' - what? WHAT!?!
Number of Servings: 5


    Pork Tenderloin
    Onions, raw, .25 medium (2-1/2" dia)
    Water, tap, 1 cup (8 fl oz)
    Garlic, 6 tsp
    Good Seasons Italian Recipe Mix, 19 gram(s)
    *Canola Oil, 2 tbsp
    *Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.)


Slice pork like you would a hoagie roll but not all the way through. Inside the pork, place your onion and minced garlic. Close and tied (with cooking twine) the pork and place in crock pot. Season with dashes of salt, black pepper, some dried oregano and a bit of lemon juice. Add water and set on Low - cover and let go for several hours.

Potatoes will be cut into aproximately 8ths, then dumped in a gallon size zip-lock bag, there-in adding the Italian seasoning and the oil. Close bag and shake until potatoes are thoroughly coated. - On a tinfoil lined baking sheet arrange the potatoes so that they are all laying relatively flat and not piled atop one another. - Preheat oven to 450 degrees F. Bake for about 20-25 minutes (turning potatoes about half-way thru process) until cooked.

You may serve with or without the onion, I'm using it mostly for flavor effect as it really does a number on my tummy when I actually eat onions in nearly any quantity.

Serving Size: 5

Number of Servings: 5

Recipe submitted by SparkPeople user TIMANTEC.

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